Recipe

Fresh Peach Drop Cookies Recipe

	Peetabear / All my dishes 8 months, 3 weeks ago I love the idea of using fresh peaches in a cookie and then having the cinnamon sugar on the top... the recipe is from Martha Steward Living.... Prep:20m Cook:11m Servings:48	Peetabear
	cookies peach drop cookie

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Ingredients

2 cups all-purpose flour, plus 2 tablespoons

3/4 teaspoon salt

1/2 teaspoon baking soda

1 stick (8 tablespoons) unsalted butter, room temperature

1 cup granulated sugar

1 large egg

1/2 teaspoon pure vanilla extract

2 large ripe peaches, peeled, pitted, and cut into 1/4-inch dice (about 1 3/4 cups)

1/3 cup peach jam or preserves

2 tablespoons fine sanding sugar

1/8 teaspoon ground cinnamon

Directions

Preheat oven to 375. Whisk together flour, salt, and baking soda.

Beat butter and granulated sugar with a mixer on medium-high speed until pale and fluffy, about 4 minutes. Reduce speed to low. Beat in egg and vanilla. Add flour mixture, and beat until just combined. Add peaches and jam, and beat until just combined.

Using a 1 1/2-inch ice cream scoop or a tablespoon, drop dough onto baking sheets lined with parchment, spacing about 2 inches apart. (If not baking all of the cookies at once, refrigerate dough between batches; dough can be refrigerated in an airtight container for up to 2 days.) Combine sanding sugar and cinnamon. Sprinkle each cookie with 1/8 teaspoon cinnamon-sugar mixture.

Bake cookies, rotating sheets halfway through, until golden brown and just set, 11 to 13 minutes. Let cool on sheets for 5 minutes, and then transfer cookies to wire racks to cool completely.

Helpful Hint

These cookies are best the day they're baked. They will soften at the edges after a couple of days, but they'll still taste delicious.

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